LINGUINE PESCATORE recipe, italian cuisine, best pasta preparation

 

LINGUINE PESCATORE

Serves- 6 people

Prep time: 20min

                                        Cook time: 25 min

INGREDIENTS

2 tbsp (30 ml) olive oil

3 fresh garlic cloves, minced

2 tbsp (30 ml) chopped fresh parsley

2 tbsp (30 ml) dried oregano

24 mussels in shells

8 oz (250 ml) calamari, cut into 1 inch 

(2.5 cm) circles

½ lb (250 g) scallops

24 shrimp

½ lb (250 g) baby clams in shells

½ cup (125 ml) dry white wine

1 quart (1 L) coarsely chopped tomatoes

Salt and pepper to taste

1 lb (500 g) linguine

INSTRUCTIONS

- Heat the oil in a large skillet. Add garlic 

and sauté until the aroma is released.

- Clean all of the seafood and add to the 

herb/garlic mixture. 

- Sauté for 5 minutes. 

- Add wine, tomatoes, salt and pepper to 

taste. 

- Cook for 15 minutes. 

- Throw out all unopened mussels and 

clams. 

- Meanwhile, in a large pot of boiling, 

salted water, cook the linguine for 

5 minutes until al dente. 

- Drain the pasta and add to the seafood. 

- Combine thoroughly. 

- Transfer to a large platter and serve at 

the table.